Chilled Pasta alle Vongole with Tarako
Chilled Pasta alle Vongole with Tarako

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chilled pasta alle vongole with tarako. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

SPAGHETTI ALLE VONGOLE Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little. Traditional recipe for Spaghetti alle vongole.

Chilled Pasta alle Vongole with Tarako is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Chilled Pasta alle Vongole with Tarako is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have chilled pasta alle vongole with tarako using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chilled Pasta alle Vongole with Tarako:
  1. Get 140 grams Spaghetti
  2. Get 16 Manila clams
  3. Get 1 Tarako (salt cured cod or pollack roe)
  4. Get 50 ml Olive oil (extra virgin)
  5. Make ready 1 clove Garlic
  6. Take 1 Red chili pepper
  7. Get 100 ml White wine
  8. Make ready 80 ml Water
  9. Take 1 Tomato (large)
  10. Take 5 Basil leaves (large)
  11. Take 1 Salt and pepper

Si consiglia di mangiare gli spaghetti alle vongole appena fatti, ma se lo desiderate potete conservarli in. Spaghetti alle vongole (pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). The best homemade Spaghetti alle Vongole or spaghetti with clams. This authentic easy pasta recipe tastes much better than Italian restaurants and cheaper!

Instructions to make Chilled Pasta alle Vongole with Tarako:
  1. These are the ingredients.
  2. Put 25 ml of olive oil, the finely chopped garlic and de-seeded and sliced chili pepper in a frying pan. Cook over low heat until the garlic turns light brown.
  3. Put the well washed clams into the frying pan. Stir fry for 20 seconds, and add the white wine.
  4. Cover the frying pan with a lid, and steam for 2 to 3 minutes over medium heat to cook the clams through.
  5. Add 80 ml to the frying pan. Simmer for about a minute over medium heat to evaporate the alcohol in the wine and bring out the umami of the clams.
  6. Transfer the contents of the frying pan to a bowl. Chill well in the refrigerator or freezer.
  7. Make a slit through the membrane of the tarako, and scrape out the insides with the back of a knife.
  8. Peel the tomato by briefly dunking it in boiling water.
  9. Cut up the peeled tomato into wedges. Chop up the basil leaves roughly.
  10. Boil the spaghetti in hot water that's about as salty as sea water. For chilled pasta, cook it for 1 to 2 minutes longer than indicated on the package.
  11. Drain the spaghetti into a colander, and chill well in ice water. Drain again.
  12. Combine the chilled clam mix from Step 6 and the cold spaghetti from Step 11. Add 2/3 of the tarako, basil and 25 ml of olive oil. Taste and season with salt and pepper if needed.
  13. Add the cut up tomato and mix lightly. Transfer to serving plates, and top with the remaining tarako. Garnish with whole basil leaves.

Vongole means clams in Italian, so it literally means spaghetti with clams. The pasta of choice is spaghetti and the fresh clams are cooked with. Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying. Add some pasta water or more wine if you want a juicier sauce.

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